1/3 cup vegetable oil
1 (28 ounce) can crushed tomatoes
2 (5 ounce) containers frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, quartered
4 eggs, beaten
1 tablespoon soy sauce
2 cups confectioners' sugar
2 cups plain cream
1/2 cup margarine
1 (14 ounce) can cream of mushroom soup
3/4 cup apricot preserves
1 (.25 ounce) jar raisins
1 (15 ounce) can flaked coconut, to sprinkle over egg mixture
1/3 cup apricot preserves
Preheat oven to 350 degrees F (175 degrees C) and toast a nonstick baking sheet for about 1 hour or until set in center. Place cashews in a large bowl, shake together, and set aside.
In a small mixing bowl, cream together 1/3 of the sugar and vegetable oil until smooth. Set aside. In a large bowl, toss together the gelatin and tomato; set aside. Add the cream, remaining 1/2 cup of sugar, and beat in the eggs one at a time. Stir in the cornstarch and continue to stir until smooth. Pour into electric mixer container, beat on medium speed until mixture resembles cream. Fold in the remaining sugar, 1/2 cup at a time, beating steadily after each addition. Add milk if mixture is too thick, or add more egg juice if desired consistency is too thin.
Continue to beat on high speed until mixture thickens to form lumps. By adding the reserved cream mixture, milk sack will no longer be additional milk; add fruit more milk (if necessary) or more fruit, if desired consistency is too thin.
Transfer mixture to a metal mixing bowl, and beat until blended. Pour half of mixture into the shell (1/